I am so sorry you are still having issues.
Rice is considered the least problematic, and if it is giving you issues, I can't think of anything else less bothersome.
I know some use cornstarch, but that is from corn...and you can't use it alone.
What about making custards, creme brulees, puddings, crustless cheesecakes.
I have done several of these since I low carb (and I use stevia) and don't miss the crust at all.
If you are determined to make at least one wheat-like dish, have you tried nut flours?
Almond is typically recommended (I have allergies to that) but I have used pecans, pulsed in my cuisinart and used it for a crust or as "flour" for a brownie-like dessert.
Last edited by wallycat; 11-10-2013 at 11:21 AM.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'